Preheat oven to 350 degrees. Lightly grease an 8” square pan.
Whisk together the flour, salt, and baking powder; set aside. Melt the butter and brown sugar together in the microwave or over a burner; remove from the heat and stir in the syrup. Allow the mixture to cool to lukewarm. Stir in the eggs one at a time, then the maple flavor. Stir in the dry ingredients and finally the walnuts.
Pour into the prepared pan, and bake for 25 minutes, just until the edges pull away from the sides of the pan. Remove from the oven, and cool before cutting and glazing. Yield: sixteen 2” brownies

Butter slices of bread, then cube. Add nuts/raisins. Pour maple syrup
on bread. Mix all other ingredients and pour over bread mixture. Bake
at 350 degrees for 1 hour or until knife comes out clean. Can be served
as a dessert warm with ice cream or as a breakfast dish served warm.
-Diane Cubeta-

Cream shortening, brown sugar, and granulated sugar until fluffy. Beat
in syrup and eggs one at a time. In a separate bowl combine dry ingredients.
Add to other mixture a little at a time. Dough will be sticky. Roll 1-1/2
inch balls in granulated maple sugar and place 2” apart on baking sheet. Bake at 350 degrees for 12 minutes or until light brown and center is set. Cool on wire rack. Serves: 4 dozen
-Shelly Suponski-

Place egg whites in a small mixing bowl; let stand at room temperature
for 30 minutes. In a small saucepan, combine cornstarch and water until
smooth. Stir in cream and syrup. Cook and stir over medium-high heat
until thickened and bubbly. Reduce heat to medium; cook and stir 2 minutes
longer. Remove from heat. Stir in small amount of hot filling into egg
yolks; return all to pan, stirring constantly. Bring to a gentle boil;
cook and stir 2 minutes longer. Remove from heat. Stir in butter. Pour
into pastry shell. Add vanilla and vinegar (or cream of tartar) to egg
whites; beat on medium speed until soft peaks form. Gradually beat in
sugar, 1 teaspoon at a time, on high until glossy peaks form and sugar
is dissolved. Spread evenly over hot filling, sealing edges to crust.
Bake at 350 degrees for 12-15 minutes or until meringue is golden brown.
Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before
serving. Yield: 6-8 servings.
-Ann Torrey-

In a small saucepan, combine filling ingredients. Cook and stir over
medium heat until thickened; set aside to cool. In a mixing bowl, cream
butter and sugars. Add egg, vanilla and salt; beat well. Add flour; mix
well.
Shape dough into 2-inch balls. Flatten and place ¼ teaspoon filling in center of each. Fold dough over filling and reshape into balls. Place 1 inch apart on greased baking sheets. Bake at 350 degrees for 12-15 minutes or until lightly browned. Remove to wire racks to cool.
In saucepan over low heat, cook caramels, evaporated milk and maple syrup, stirring occasionally, until caramels are melted. Insert a toothpick into each cookie and dip into caramel topping until completely coated. Dip bottoms of cookies into nuts. Place on wire racks to set.
Yields: about 2 dozen cookies.
-Jean Sarnie-

Preheat oven to 350 degrees. Mix the sugar with graham crumbs. Pour
into the melted butter and mix with a fork. Press into a 10” spring
form pan and bake for 10 minutes. Beat the cream cheese, maple syrup,
sour cream, and flour and egg yolks together (can be done in a food processor).
In a separate bowl, beat the egg whites until they start to form peaks,
then add the sugar, continuing to beat until they form very firm peaks.
Fold into the maple-cream cheese mixture. Spread the filling over the
crumb crust, and bake for 1 hour and 10 minutes. Turn off the oven, and
leave in the oven with the door open for about 45 minutes, then let cool
on a counter. Chill in the refrigerator for at least 1 hour and unmold.
Serve plain or with Maple sauce. Yield: 12 servings
-Jan Durfey-